Stuffed Baked Pumpkin

I couldn’t resist buying these super cute minikin pumpkins. I have stuffed them with pearl barley and mixed veggies and it did quite nicely for a healthy meat-free dinner.

Slice into portions or scoop out the flesh along with the pearl barley and mash for your little one.

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Stuffed Baked Pumpkin

Ingredients

1medium size pumpkin or 2 mini pumpkins

olive oil

For the filling

1/2onion, finely chopped

1/2cuppearl barley

1 1/2cupsorganic chicken stock

3large tomatoes, diced

1zucchini, diced

1celery stick, diced

1/4cuppeas

1/4cupchopped parsley

Celtic sea salt + pepper(optional)

Instructions

Preheat oven to 180 degrees C (350 degrees F)

Wash and cut the top off the pumpkin, scoop out the seeds and fibre; set aside

For the filling

Saute the onions in a frying pan (use one that has a lid) until tender

Add all the remaining ingredients and bring to the boil

Cover with lid, lower heat to a simmer & cook for approximately 20 min or until the pearl barley is cooked through (if the filling is too dry add a little extra stock or water so the filling is quite moist)

Place pumpkin on a baking tray and stuff with the filling mixture; pop pumpkin lid on and brush/spray with olive oil; wrap pumpkin in foil

Bake for 2 hrs or until tender. Test by piercing the flesh with a sharp knife

Remove foil and pop under the grill for a few minutes if you would like it nicely browned on top

Cut into portions or scoop out the flesh and mash (depending on your child's chewing ability)

Recipe Notes

You can eat the pumpkin skinUse any vegetables that you have handy. You could also add currants, nuts, etc.Divide into portions and freeze